Description
Roasted eggplant halves served with a creamy, tangy yogurt-tahini sauce, garnished with fresh herbs and spices. A Middle Eastern-inspired dish that’s perfect as an appetizer, side, or light vegetarian main.
Ingredients
Units
Scale
- 2 medium eggplants, halved lengthwise
- 3 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup plain Greek yogurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 2 tbsp water (to thin sauce as needed)
- 1 tbsp chopped fresh parsley or mint
- Optional: pomegranate seeds or chili flakes for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Score the cut side of each eggplant half in a crosshatch pattern. Brush with olive oil and season with salt and pepper.
- Place eggplant halves cut-side down on the baking sheet and roast for 30–35 minutes until soft and golden.
- While the eggplant roasts, prepare the sauce: In a bowl, mix Greek yogurt, tahini, lemon juice, garlic, and water until smooth. Season with salt to taste.
- Remove eggplants from the oven and let cool slightly.
- Transfer to a serving plate cut-side up. Drizzle with the yogurt-tahini sauce.
- Garnish with chopped herbs, pomegranate seeds, or chili flakes if desired. Serve warm or at room temperature.
Notes
- Use smaller eggplants for quicker roasting and milder flavor.
- For a smoky version, grill the eggplant instead of roasting.
- The yogurt-tahini sauce also pairs well with roasted vegetables or grilled meats.
- Make it vegan by using a dairy-free yogurt alternative.
Nutrition
- Serving Size: 1 eggplant half with sauce
- Calories: 180
- Sugar: 4g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg